Dutch passion fruit cake recipe, an unmissable dessert

Dutch passion fruit cake recipe, an unmissable dessert

Impossible to resist passion fruit and chocolate desserts! This duo guarantees the perfect balance between sweet and acidic. The recipe for Dutch passion fruit cake will only prove this theory once again.




For serving family on a special occasion or even for selling and earning extra income, this recipe will work very well.

Then read all the tips and get the perfect dessert!

Dutch passion fruit cake

Time: 2h (+6h in the fridge)

Performance: 14 servings

Difficulty: easy

Ingredients:

  • 2 packs of chocolate flavored wafer biscuits (340g)
  • 4 tablespoons margarine

Cream

  • 1 sachet of unflavored gelatin powder
  • 1 can passion fruit juice concentrate (use empty cream can to measure)
  • 2 cans of whey-free ice cream
  • 1 can of condensed milk
  • 2 egg whites
  • 2 tablespoons of sugar

Coverage

  • 4 tablespoons of sugar
  • 4 tablespoons of water

Preparation method:

  1. Crush half the biscuit in the mixer, add the margarine and work with your fingertips until you obtain a crumb-like consistency.
  2. Line the bottom of a 30cm diameter springform pan and place in a preheated medium oven for 12 minutes. Let it cool.
  3. For the cream, in a pan, sprinkle the gelatine over the juice and let it hydrate for 5 minutes.
  4. Place over low heat to melt it, without letting it boil.
  5. Add the cream, condensed milk and mix with a spoon.
  6. Beat the egg whites until stiff peaks form with a hand whisk or an electric mixer and add the sugar, little at a time, until a meringue forms.
  7. Mix delicately with the previous cream and pour onto the mould, leveling it with a spatula.
  8. Refrigerate for 6 hours or until set.
  9. Place the pulp, sugar and water mixed in a pan over medium heat and bring to the boil.
  10. Cook for 5 minutes and leave to cool.
  11. Pour over the cake, leveling it.
  12. Unmold, decorate the side dish with the rest of the biscuits, cut in half and serve immediately.

Source: Terra

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